CN112021374A - Formula and processing technology of high-iron protein fiber biscuits for donation recovery - Google Patents
Formula and processing technology of high-iron protein fiber biscuits for donation recovery Download PDFInfo
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- CN112021374A CN112021374A CN202011012697.6A CN202011012697A CN112021374A CN 112021374 A CN112021374 A CN 112021374A CN 202011012697 A CN202011012697 A CN 202011012697A CN 112021374 A CN112021374 A CN 112021374A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a formula and a processing technology of a high-iron protein fiber biscuit for donation blood recovery, and relates to the technical field of food. The formula and the processing technology of the high-iron protein fiber biscuit for blood donation recovery comprise the following raw materials in parts by weight: 38-45% of wheat flour, 16-24% of maltitol, 16-24% of edible vegetable oil, 0.2-0.5% of edible salt, 0.6-0.9% of sodium bicarbonate, 0.6-0.9% of ammonium bicarbonate, 8-12% of wheat dietary fiber powder, 1-2% of skimmed milk powder, 2-6% of eggs and 0.1-0.2% of ferrous gluconate. Through adding ferrous gluconate in the biscuit, can supply sufficient iron when eating the biscuit after blood donation of blood donor to add skimmed milk powder and egg in the biscuit, can supply sufficient protein when eating the biscuit after blood donation of blood donor, through adding wheat dietary fiber powder in the biscuit, can effectively promote human metabolism, whet the appetite, improve the gastrointestinal tract environment, adjust the even balance of intestinal flora, promote the intestinal peristalsis, thereby guarantee the abundant absorption of other nutrients, be worth promoting vigorously.
Description
Technical Field
The invention relates to the technical field of food, in particular to a formula of a high-iron protein fiber biscuit for blood donation recovery and a processing technology thereof.
Background
The dietary fiber is a general name of polysaccharide carbohydrate and lignin which are not digested by human bodies, and is generally divided into two main categories of water-insoluble dietary fiber and water-soluble dietary fiber, wherein the water-insoluble dietary fiber comprises cellulose, hemicellulose, lignin and the like, exists in plant cell walls, the water-soluble cellulose comprises pectin, beta-glucan, oligosaccharide and the like, and the dietary fiber has the characteristics of water absorption, adhesion and the like, so that the dietary fiber has a series of physiological functions of preventing and treating constipation, facilitating weight loss, preventing colon and rectal cancer, conditioning intestinal functions, preventing and treating hemorrhoids, reducing blood fat, preventing coronary heart disease, improving diabetes symptoms and the like, is regarded as the seventh major nutrient of human beings, is highly concerned at home and abroad, and the intake of the dietary fiber of Chinese residents is seriously insufficient at present.
The biscuit is a common food, has various varieties, is convenient to carry and eat, and becomes an indispensable food in daily life of people.
After blood donation, a donor needs to add nutrition and protein-rich food properly because the blood donation stimulates hematopoietic organs of a human body to accelerate the growth of blood and needs more hematopoietic raw materials: because the main component of the red blood cells is protein, the supply of the protein is sufficient, the generation of the red blood cells has raw materials, the quantity of the red blood cells in the blood can be timely supplemented, and therefore, more foods rich in protein, such as lean meat, eggs, fish, milk, bean products and the like, foods rich in iron: iron element constitutes an important substance of hemoglobin, and if only protein but not iron is present, hemoglobin is less produced, and red blood cells are difficult to supplement, so that after donation, in addition to food rich in protein, food rich in iron element is needed to be eaten more.
However, most of the existing products for supplementing iron and protein are medicines or products similar to medicines, which can generate certain side effects on intestines and stomach after long-term administration, and the experience of users is poor, and the absorption rate of substances for supplementing iron and protein is easily affected by different body functions and gastrointestinal tract functions, thus leading to low absorption rate of iron or protein.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a high-iron protein fiber biscuit formula for blood donation recovery and a processing technology thereof, and solves the problems that the current situation that the corresponding iron-supplementing protein food does not exist after the blood donation at present, and the iron-supplementing protein using medicines or health care products has more side effects and low absorption efficiency.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a high-ferritin fiber biscuit formula for donation recovery comprises the following raw materials in parts by weight: 38-45% of wheat flour, 16-24% of maltitol, 16-24% of edible vegetable oil, 0.2-0.5% of edible salt, 0.6-0.9% of sodium bicarbonate, 0.6-0.9% of ammonium bicarbonate, 8-12% of wheat dietary fiber powder, 1-2% of skimmed milk powder, 2-6% of eggs and 0.1-0.2% of ferrous gluconate.
Preferably, the processing technology of the high-ferritin fiber biscuit for donation recovery comprises the following steps:
s1, mixing materials
Firstly, fully stirring and uniformly mixing maltitol, edible salt, sodium bicarbonate, ammonium bicarbonate, wheat dietary fiber powder, skim milk powder and ferrous gluconate, then adding edible vegetable oil and eggs, and continuously stirring and uniformly mixing to obtain a mixed auxiliary material;
s2, forming
Adding the mixed auxiliary materials into the wheat flour, stirring and mixing uniformly, slowly and continuously adding clear water while stirring, kneading into dough, covering with gauze, standing for 20-40min, and then pressing into biscuit models;
s3, baking
Placing the biscuit model on a baking tray, and then placing the biscuit model into an oven for baking, wherein the baking temperature is 190-;
s4, cooling
And (4) closing the oven after baking is finished, taking out the biscuit, and cooling to below 30 ℃ to obtain the finished biscuit.
Preferably, the wheat flour is sieved by a 40-60-mesh sieve and subjected to magnetic separation before use, and the wheat dietary fiber powder is sieved by a 120-140-mesh sieve and subjected to magnetic separation before use.
Preferably, the stirring actions in S1-S2 are all clockwise stirring.
Preferably, the amount of the added clear water is 35 to 45 percent of the total amount.
Preferably, the distance between the biscuit models and the baking tray is 10-15cm when the biscuit models are placed on the baking tray.
(III) advantageous effects
The invention provides a formula and a processing technology of a high-iron protein fiber biscuit for donation blood recovery. The method has the following beneficial effects:
1. the invention adds ferrous gluconate into biscuits, because the ferrous gluconate is an important mineral additive, has better absorption effect than inorganic iron salt, is widely used as a nutrition enhancer in food at present, can supplement sufficient iron when eating the biscuits after blood donation of a blood donor, adds skimmed milk powder and eggs into the biscuits, because the protein content of animal protein is higher than that of plant protein, the essential amino acid of the animal protein is complete in type and reasonable in proportion, so the biscuit is easier to digest, absorb and utilize than general plant protein, the nutritional value is relatively higher, the protein in the milk powder and the eggs is the best in quality of the animal protein, the biscuit is better to digest, the absorption utilization rate can reach more than 95%, and the biscuit can supplement sufficient protein when eating the biscuits after blood donation of the blood donor.
2. According to the invention, the wheat dietary fiber powder is added into the biscuit, and the wheat dietary fiber powder is rich in wheat dietary fiber, so that the gastrointestinal motility can be enhanced, the metabolism of a human body can be effectively promoted, the appetite is promoted, the gastrointestinal environment is improved, the timely discharge of toxins and wastes is promoted, and the intestinal peristalsis is promoted, so that the sufficient absorption of other nutrient substances is ensured, the side effect on the intestines and the stomach is not generated, the influence on the absorption of iron and protein due to the bad functions of the gastrointestinal tract can be prevented, and the biscuit is worthy of vigorous popularization.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a high-ferritin fiber biscuit formula for donation recovery, which comprises the following raw materials in parts by weight: 40% of wheat flour, 22% of maltitol, 20% of edible vegetable oil, 0.3% of edible salt, 0.8% of sodium bicarbonate, 0.7% of ammonium bicarbonate, 10% of wheat dietary fiber powder, 1% of skimmed milk powder, 4% of eggs and 0.1% of ferrous gluconate, because ferrous gluconate is an important mineral additive and has better absorption effect than inorganic ferric salt, the ferrous gluconate can supplement sufficient iron when the biscuits are eaten after blood donation of blood donors, because the protein content of animal protein is higher than that of plant protein, the essential amino acid of the animal protein is complete in type and reasonable in proportion, the biscuits are easier to digest, absorb and utilize than common plant protein, the nutritional value is relatively higher, the protein in milk powder and eggs is the best in animal protein, the protein is better digested, the absorption utilization rate can reach more than 95%, the milk powder and eggs can supplement sufficient protein when the biscuits are eaten after blood donation of blood donors, and because the wheat dietary fiber powder is rich in wheat dietary fiber, the gastrointestinal power can be enhanced, and the wheat dietary fiber powder can effectively promote the metabolism of a human body, increase the appetite, improve the gastrointestinal environment and promote the timely discharge of toxins and wastes, thereby ensuring the full absorption of other nutrient substances.
A processing technology of a high-ferritin fiber biscuit for donation recovery comprises the following steps:
s1, mixing materials
Firstly, fully stirring and uniformly mixing maltitol, edible salt, sodium bicarbonate, ammonium bicarbonate, wheat dietary fiber powder, skim milk powder and ferrous gluconate, then adding edible vegetable oil and eggs, and continuously stirring and uniformly mixing to obtain a mixed auxiliary material;
s2, forming
Adding the mixed auxiliary materials into the wheat flour, stirring and mixing uniformly, slowly and continuously adding clear water while stirring, kneading into dough, covering with gauze, standing for 30min, and then pressing into a biscuit model;
s3, baking
Placing the biscuit model on a baking tray, and then placing the biscuit model into an oven for baking at the baking temperature of 200 ℃ for 18 min;
s4, cooling
And (4) closing the oven after baking is finished, taking out the biscuit, and cooling to below 30 ℃ to obtain the finished biscuit.
The wheat flour needs to be sieved by a 40-mesh sieve and subjected to magnetic separation before use, the wheat dietary fiber powder needs to be sieved by a 120-mesh sieve and subjected to magnetic separation before use, lumps coagulated by wetting in the wheat flour and the wheat dietary fiber powder can be scattered by sieving, so that the wheat flour and the wheat dietary fiber powder are fluffy, the taste of the manufactured biscuit is better, metal impurities doped in the wheat flour and the wheat dietary fiber powder can be removed by magnetic separation, the eating is prevented from being influenced, the stirring actions in S1-S2 are clockwise stirring, the dough is clockwise stirred in one direction during stirring, the toughness of the dough is better, the taste of the biscuit is better, the added clear water amount is 40% of the total amount, and the biscuit model is required to be kept at a distance of 15cm when placed on a baking tray.
Example two:
the embodiment of the invention provides a high-ferritin fiber biscuit formula for donation recovery, which comprises the following raw materials in parts by weight: 44% of wheat flour, 24% of maltitol, 22% of edible vegetable oil, 0.4% of edible salt, 0.9% of sodium bicarbonate, 0.9% of ammonium bicarbonate, 11% of wheat dietary fiber powder, 2% of skimmed milk powder, 6% of eggs and 0.2% of ferrous gluconate, because ferrous gluconate is an important mineral additive and has better absorption effect than inorganic ferric salt, the ferrous gluconate can supplement sufficient iron when the biscuits are eaten after blood donation of blood donors, because the protein content of animal protein is higher than that of vegetable protein, the essential amino acids of the animal protein are complete in type and reasonable in proportion, the biscuits are easier to digest, absorb and utilize than common vegetable protein, the nutritional value is relatively higher, the protein in milk powder and eggs is the best in animal protein, the protein is better digested, the absorption utilization rate can reach more than 95%, the milk powder and eggs can supplement sufficient protein when the biscuits are eaten after blood donation of blood donors, and because the wheat dietary fiber powder is rich in wheat dietary fiber, the gastrointestinal power can be enhanced, and the wheat dietary fiber powder can effectively promote the metabolism of a human body, increase the appetite, improve the gastrointestinal environment and promote the timely discharge of toxins and wastes, thereby ensuring the full absorption of other nutrient substances.
A processing technology of a high-ferritin fiber biscuit for donation recovery comprises the following steps:
s1, mixing materials
Firstly, fully stirring and uniformly mixing maltitol, edible salt, sodium bicarbonate, ammonium bicarbonate, wheat dietary fiber powder, skim milk powder and ferrous gluconate, then adding edible vegetable oil and eggs, and continuously stirring and uniformly mixing to obtain a mixed auxiliary material;
s2, forming
Adding the mixed auxiliary materials into the wheat flour, stirring and mixing uniformly, slowly and continuously adding clear water while stirring, kneading into dough, covering with gauze, standing for 35min, and then pressing into a biscuit model;
s3, baking
Placing the biscuit model on a baking tray, and then placing the biscuit model into an oven for baking, wherein the baking temperature is 190 ℃, and the baking time is 20 min;
s4, cooling
And (4) closing the oven after baking is finished, taking out the biscuit, and cooling to below 30 ℃ to obtain the finished biscuit.
The wheat flour needs to be sieved by a 50-mesh sieve and subjected to magnetic separation before use, the wheat dietary fiber powder needs to be sieved by a 140-mesh sieve and subjected to magnetic separation before use, the wheat flour and the wheat dietary fiber powder can be broken up due to damp and condensed blocks in the wheat flour and the wheat dietary fiber powder through sieving, so that the wheat flour and the wheat dietary fiber powder are fluffy, the taste of the manufactured biscuits is better, metal impurities doped in the wheat flour and the wheat dietary fiber powder can be removed through magnetic separation, the eating is prevented from being influenced, the stirring actions in S1-S2 are clockwise stirring, the dough is clockwise stirred in one direction during stirring, the toughness of the dough is better, the taste of the biscuits is better, the added clear water amount is 45% of the total amount, and the distance between the biscuit models and baking trays is 13 cm.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A high-ferritin fiber biscuit formula for donation recovery is characterized in that: comprises the following raw materials in parts by weight: 38-45% of wheat flour, 16-24% of maltitol, 16-24% of edible vegetable oil, 0.2-0.5% of edible salt, 0.6-0.9% of sodium bicarbonate, 0.6-0.9% of ammonium bicarbonate, 8-12% of wheat dietary fiber powder, 1-2% of skimmed milk powder, 2-6% of eggs and 0.1-0.2% of ferrous gluconate.
2. The high-ferritin fiber biscuit processing technology for restoration of blood donation according to claim 1, comprising: the method comprises the following steps:
s1, mixing materials
Firstly, fully stirring and uniformly mixing maltitol, edible salt, sodium bicarbonate, ammonium bicarbonate, wheat dietary fiber powder, skim milk powder and ferrous gluconate, then adding edible vegetable oil and eggs, and continuously stirring and uniformly mixing to obtain a mixed auxiliary material;
s2, forming
Adding the mixed auxiliary materials into the wheat flour, stirring and mixing uniformly, slowly and continuously adding clear water while stirring, kneading into dough, covering with gauze, standing for 20-40min, and then pressing into biscuit models;
s3, baking
Placing the biscuit model on a baking tray, and then placing the biscuit model into an oven for baking, wherein the baking temperature is 190-;
s4, cooling
And (4) closing the oven after baking is finished, taking out the biscuit, and cooling to below 30 ℃ to obtain the finished biscuit.
3. The high-ferritin fiber biscuit processing technology for restoration of blood donation according to claim 2, comprising: the wheat flour needs to be sieved by a 40-60-mesh sieve and subjected to magnetic separation before use, and the wheat dietary fiber powder needs to be sieved by a 120-140-mesh sieve and subjected to magnetic separation before use.
4. The high-ferritin fiber biscuit processing technology for restoration of blood donation according to claim 2, comprising: the stirring actions in S1-S2 are all clockwise stirring.
5. The high-ferritin fiber biscuit processing technology for restoration of blood donation according to claim 2, comprising: the amount of the added clear water is 35-45% of the total amount.
6. The high-ferritin fiber biscuit processing technology for restoration of blood donation according to claim 2, comprising: the distance between the biscuit models and the baking tray is required to be 10-15cm when the biscuit models are placed on the baking tray.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011012697.6A CN112021374A (en) | 2020-09-24 | 2020-09-24 | Formula and processing technology of high-iron protein fiber biscuits for donation recovery |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011012697.6A CN112021374A (en) | 2020-09-24 | 2020-09-24 | Formula and processing technology of high-iron protein fiber biscuits for donation recovery |
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| Publication Number | Publication Date |
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| CN112021374A true CN112021374A (en) | 2020-12-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011012697.6A Pending CN112021374A (en) | 2020-09-24 | 2020-09-24 | Formula and processing technology of high-iron protein fiber biscuits for donation recovery |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998051A (en) * | 2021-03-12 | 2021-06-22 | 天津科技大学 | High dietary fiber biscuit with gold proportion nutrients and preparation method thereof |
| CN114766534A (en) * | 2022-03-17 | 2022-07-22 | 攀枝花学院 | Biscuit capable of reducing blood fat and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103271121A (en) * | 2013-05-31 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Nutritious biscuits and method for manufacturing same |
| CN105994491A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Everyday blend cake and preparation method thereof |
| CN105994544A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Semen cassiae blending biscuits and preparation method thereof |
| CN109479919A (en) * | 2018-12-06 | 2019-03-19 | 玛士撒拉（上海）医疗科技有限公司 | A kind of high protein biscuit and preparation method thereof rich in dietary fiber |
-
2020
- 2020-09-24 CN CN202011012697.6A patent/CN112021374A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271121A (en) * | 2013-05-31 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Nutritious biscuits and method for manufacturing same |
| CN105994491A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Everyday blend cake and preparation method thereof |
| CN105994544A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Semen cassiae blending biscuits and preparation method thereof |
| CN109479919A (en) * | 2018-12-06 | 2019-03-19 | 玛士撒拉（上海）医疗科技有限公司 | A kind of high protein biscuit and preparation method thereof rich in dietary fiber |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998051A (en) * | 2021-03-12 | 2021-06-22 | 天津科技大学 | High dietary fiber biscuit with gold proportion nutrients and preparation method thereof |
| CN114766534A (en) * | 2022-03-17 | 2022-07-22 | 攀枝花学院 | Biscuit capable of reducing blood fat and preparation method thereof |
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Application publication date: 20201204 |